Team Pastry Australia has won the prize for vegan dessert at Coupe de Monde de la Patisserie 2019. The Australian team took inspiration from the animal world by creating a sugar nest and a 100 per cent vegan egg.

The ‘V-egg-AN’ is created from mannitol; a natural sweetener extracted from wheat and corn with reduced glycemic power. Inside the perfect egg mimicking the real thing with pineapple foam.

The beauty of this dessert fascinated the press jury who awarded the Press Prize to the Australian team.